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  • Asparagus /Smoked Salmon Quiche

    1 vote
    Asparagus /Smoked Salmon Quiche
    Prep: 15 min Cook: 20 min Servings: 4
    by Peter Brown
    100 recipes
    >
    Quiche is a perfect light meal on a sunny day, particularly when you serve it with a big tossed green salad and bottle or two of chilled white wine

    Ingredients

    • 2 eggs, beaten
    • 100ml cream
    • 1 tablespoon chopped chives
    • 1 tablespoon drained and chopped capers
    • ½ cup black olives, halved
    • 1 bundle of fresh green asparagus spears, steamed for five minutes, then sliced into three pieces
    • 100g smoked salmon coarsely chopped
    • 2 cups of dried beans for blind baking
    • 250g short crust pastry
    • Salt and freshly ground black pepper

    Directions

    1. Line an 18cm tart dish with the pastry and bake blind for 10 minutes (I use two cups of dried beans that I place on top of the pastry to stop it from rising), then remove the beans and bake for a further 4 minutes.
    2. Reduce oven temperature to 160 degrees Celsius.
    3. Scatter the capers, chopped chives, asparagus chunks and the smoked salmon into the quiche base (saving some to place on top of the quiche).
    4. Mix the eggs and cream, add salt and black pepper and pour over the other ingredients.
    5. Sprinkle the rest of the salmon, asparagus and all the olive pieces over the top of the quiche.
    6. Bake for 20 minutes until set.
    7. Remove the quiche from the oven let it rest for a few minutes before serving.

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